Agricultural experts of India announced they’ve created a variety of rice that people can eat after soaking in water, without cooking.

 Aghanibora  rice

Headquarters IANS, varieties of Rice above - named Aghanibora — the research results of the Central Rice Research Institute of India (CRRI). Mr. Tapan Kumar Adhya, director of CRRI, said, Aghanibora only grow for 145 daysm and havest 4 to 4.5 tons per acre.

Unlike traditional varieties of rice , Aghanibora have concentration lower starch resolution and become soft when washing in the water.

“You can eat rice after soaking it in 45 minutes in normal water and about 15 minutes in warm water,Adhya says.

Aghanibora was developed from variety of rice  “Komal chawl Assam state (north India) and not rice gene conversion. Rice “Komal chawl” capable of growth in the weather hot and humid , which remains the nutrients and characteristics of soft rice. Aghanibora taste no different with other types of rice are being grown in India.

Adhya said that during three years of CRRI scientists have tried planting Aghanibora in hot and humid state of Orissa to see it features soft and retain nutrients when exposed to water like rice “Komal chawl” or not.

“We are delighted that the test was successful. With this type of rice, the cooked rice will become simpler and less time consuming.” He said.